One of my favorite childhood stews!
I actually loved a lot of stews Germany has to offer.
But I think green bean stew was on top of my list.
Still is.
I love simple dishes. And this one is as simple as it gets.
The only thing your really need to get for this dish is:
Dried Summer Savory herb!
This herb gives the dish the typical taste of this stew.
Unfortunately, I can not think of a different herb to use.
All herbs I can think of will change the taste. So please stick with summer savory.
Here is a page I found what explains well what it is:
www.thespruceeats.com/what-is-bohnenkraut-1446947
Green beans are a good source of Vitamine A, calcium and magnesium. Iron and zinc are also a part of it.
They are full of antioxidants, including vitamin C, flavonols, quercetin, and kaemferol.
These antioxidants fight free radicals in the body, which helps to reduce cell damage
and may help to lower your risk of certain health conditions.
For this stew I used:
600g green beans - cut into smaller pieces
60g onion - chopped
450g potatoes - cut in cubes
120g carrot - small cubed
Optional!: 150g Fabel meat - cut into smaller slices***
1/2 tbsp cold pressed extra virgin organic olive oil
1 tbsp coconut amino
1 tsp pink Himalayan salt
1l filtered water
1/2 tbsp summer savory
*** Fabel vegan meat is the only meat substitute I use from time to time.
I not always eat it when it is in a dish, but when, I do not feel guilty about it.
For me this is the only processed meat what has ingredients, I can agree too.
It is based on Shiitake mushrooms (over 50%) and also contains only coconut oil. Gmo free soy.
The original green bean stew is cooked with beef. Gives the stew next to the herb that typical taste.
You can cook it without the vegan meat, but for me this really was it to give the dish IT.
If you do not want to eat it, maybe only cook it and let your family enjoy the full stew.
What I also did was,... to remove most of the coconut fat in the meat.
I added the pieces into hot water.
The fat melted,... I removed the meat from the water again,...
did that 3 times,... and dried the meat with some paper towel.
Fat removed. For low fat cooking.
I really can recommend this product for this stew.
But if you feel not like it, just leave it. I would not go with shiitake mushrooms. They do not belong in this dish.
The meat is just it because of the mix and the broth they cooked it in.
Direction:
1. prepare all ingredients. Cut potatoes in cubes, also the carrot.
2. Heat the olive oil in a bigger pot and fry the onion and vegan mushroom meat (or no meat if you prefer) until slightly golden.
Deglaze with the coconut amino sauce and mix well.
3. Add all veggies and fry for further 5 minutes on high heat. Stirring constantly to not burn it.
Also add the summer savory herb.
4. Add the water,... bring to the boil for a couple of seconds and turn the heat down to middle heat.
A lower simmer is good.
Simmer on low heat for about 30minutes, until the veggies are done.
5. Turn off heat and give it a rest for a couple of hours.
You can eat it straight away, but it develops taste so much more when you give it a longer rest.
Best cooked in the morning or one day ahead.
ENJOY and Guten Appetit :-)